Regular Spare Ribs

Per Kilo
₱529.00
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Min 2,000
Same- and
Next-Day Delivery

Enjoy a flavorful dish with our regular spare rib cuts. We offer only premium meat that’s tastier and meatier. You’ll immediately notice the difference because of their rich flavor and tenderness.

Prepare a restaurant-quality meal in the comfort of your home. Order spare ribs cuts for Sinigang or delicious braised pork.

Regular Spare Ribs

Exceptional
Quality
Any Cut,
Any Request
Packed How
You Want It

Are you missing the ribs from your favorite restaurant? Why not recreate it at home and add your personal touch with TenderBites’ regular spare ribs!

Spare ribs are a pork cut that comes from further down the side of the pig’s belly and extends towards their breastbone. They are longer and flatter than baby back ribs. One end has the bone marrow, while the other contains large chunks of meat and cartilage.

Spare ribs come with a generous amount of glistening marbling along its top and between its bones, giving it a unique tenderness and depth of flavor than baby back ribs. They take longer to cook than other choice cuts, making them ideal for smoking. Breaking down the tough exterior reveals its succulent flavor with every bite.

TenderBites offers regular spare ribs and other premium meats online. We follow an “any cut, any request” policy to make your meal prep quicker and easier. Our choice cuts can be ordered on a per-kilo basis and packed just the way you want. Place an order at our online store today.

Spare Ribs Recipes:

  • Sinigang
  • Pork ribs adobo
  • Chinese-style spare ribs
  • Classic spare ribs

Frequently Asked Questions

Frequently Asked Questions

What is the membrane of spare ribs?
The membrane or silverskin of spare ribs covers the bony side of this choice cut. If left on, this extremely tough connective tissue prevents your seasoning and smoke from penetrating into the meat. The membrane does not soften when cooked, unlike other cartilages, and will result in a tough and chewy texture.
How do I remove the silverskin from spare ribs?
Use a table knife to slide underneath the silverskin to peel it off easily. However, if it resists in one spot, try another. Once you can lift and loosen the membrane, you can use a paper towel to grip the membrane and pull it off. The silverskin may break, but you can repeat the process until you’ve removed its entirety.
Should I rinse my spare ribs?
It is not recommended to clean raw meat as washing it down with water increases the risk of cross-contamination. Any bacteria on your meat will eventually die when you cook the cut. Instead, you can use a paper towel to pat your meat dry before placing it on a pan or grill. This will ensure even cooking and produce a strong crust.
What’s the difference between spare ribs and baby back ribs?
Baby back ribs come from the pig’s back loin section. They are smaller than spare ribs and can reach around 6 inches on the most extended end and 3 inches on the shorter end. Their distinct size is where the name “baby” is derived from.
Meanwhile, spare ribs are taken from the rib cage section below the baby backs. They have an exposed bone on one side and a flap of meat with small bones and cartilage on the other. Spare ribs have significantly more meat between the bones and have more marbling than baby back ribs. They also have less meat on top of the rack.

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